13 Jan 2013

Making milk, and what to do with the leftovers

On my gastronomical "to-do-one-day" list there is, among other things, attempt to milk a cow/goat/sheep, make my own cheese, make my own yoghurt, and make my own nut milk and other nutty diary substitutes... this year I have finally tried the latter and so far I've made milk from cashews and almonds. Its a lovely change from cow's milk on morning porridge, that mid-afternoon cup of tea, or simply by itself.  And its so simple to make - all you need is: raw nuts, water, fabric for straining (like cheesecloth or gauze) and a blender.

For one cup of milk:
-soak 1 cup of almonds overnight in a bowl of cold water
-next day pour our soaking water and blend almonds with 1 cup of water in a blender
-strain milk into a jug or jar using your cheesecloth - squeeze to get any excess liquid out
-stir milk before drinking - without sugar it keeps for up to three days in the fridge, but why wait that long?
-keep leftover pulp in the fridge for up to five days (there is a plethora of wonderful recipes for using it, or you could try mine below)

So, one way of making use of those leftover nut pulp is these sweet little coconut-almond macaroons - that also happen to be gluten-free, dairy-free and sugar-free. And yes, despite that, they still taste good!

1 cup nut pulp, like almond
1 cup desiccated coconut
2 egg whites
1 tsp vanilla bean or almond essence
2 teaspoons stevia (OR 1/4 cup icing sugar)
a dash of nut milk

Using a whisk or mixed beat egg whites in a large bowl until frothy. Stir in dry ingredients and a dash of nut milk. Taking heaped tablespoons of mixture at a time shape balls using the palm of your hands. Lay out on a paper covered baking tray and bake in a low oven (160'c) for 30 minutes or until lightly golden. Let cool and store for up to 3 days in an airtight container.

7 comments:

  1. oh, the joys of cooking...
    thank you, Chef-E de cuisine! ;)

    ReplyDelete
  2. Oh Dear Em, I made milk last week too!!, delicious! :D It was in my list too ;)

    ReplyDelete
  3. Almond milk is delicious! and yes very easy to make. I like what you did with the leftover pulp!
    EVERYTHING you make in your kitchen and post up looks sensational!

    ReplyDelete
  4. i will definitely have to try this, as i've gone gluten-free recently. it's quite an adventure. thanks for sharing. :)

    ReplyDelete
  5. They look lovely and delicious!
    We use almond paste made this way for making a lot of sweets, in India. :)

    ReplyDelete
  6. Yay! I need something to do with leftover pulp -- always have good intentions but never follow through, I haven't ever had a recipe for leftovers where I actually knew someone who had treid it... thanks.

    ReplyDelete
  7. this looks good, i might just give it a try!

    ReplyDelete

Thank you for reading! I do so love and appreciate every one of your comments even if I don't get a chance to reply.